Make an intense and buttery molten chocolate cake at home
Fallen chocolate cake, or molten chocolate cake, is an undercooked-in-the-center mound of intense, buttery chocolate cake. We wanted to turn this restaurant-menu standard into a practical recipe for home cooks.
Beating the egg whites and yolks separately and then folding them together as some recipes instruct resulted in a cottony cake; we found that beating the eggs with sugar to a foam and then folding them into melted chocolate delivered cakes with the rich, moist texture we wanted. A mere 2 tablespoons of flour did an able job of holding the souffle-like cakes together -- any more and the cakes were dry, with no fluid center.
Finally, we wanted to ensure that these decadent desserts would arrive at the table hot and still molten; happily, we found that we could prepare the batter ahead of time, refrigerating the filled ramekins until ready to use and then placing them in the oven to bake during dinner. You can substitute bittersweet chocolate for the semisweet; the flavor will be slightly more intense.
• For more recipes, cooking tips and ingredient and product reviews, visit https://www.americastestkitchen.com. Find more recipes like Fallen Chocolate Cakes in "The Perfect Cake."